Aromas and flavours of ripe blackcurrant fruit, cassis and spicy oak. Ripe tannins give this wine a firm and rich mouthfeel, with a lasting finish.

A core of rich blackcurrants, black plum, with a savoury overlay, meat extract, white pepper, mixed spice. The velvety texture is a result of maturation and fine-textured tannins. Complex, layered and well crafted. Drink now and up to 2030.

The grapes were handpicked early in the morning from block 6B situated next to a Eucalyptus forest which has an influence on the flavour profile but also protects the block from the wind. The grapes were picked at 25.5 balling and stored overnight in the cold room before processed the next morning.

The grapes were hand sorted and de-stemmed but not crushed. Whole berries were cold soaked for 72 hours. The juice was subjected to a five day pre-fermentation cold maceration and was thereafter fermented with neutral yeast to depict a true vineyard character in the wine . Fermentation took about 15 days at 18 – 25̊ C with a carefully planned pump over and punch down schedule in open fermentation tanks. Malolactic fermentation was done in barrels and only free run juice was used. Wine was oak matured for 16 months in 25% new 300L French oak barrels, 5% new American oak and the rest in 2nd fill 300L French Oak barrels.